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Kitchen Sink Cookies

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The sweet and salty flavors in these Kitchen Sink Cookies are evenly distributed, which results in a cookie that is wonderfully chewy and has a great flavor. These cookies are loaded with all kinds of goodies, including chocolate chips, toffee bits, chopped pretzels, and potato chips. They don’t even leave room for the kitchen sink. You can give these cookies your own unique spin, and they will be ready to eat in fewer than thirty minutes.

These cookies are a great way to use up any random ingredients you have lying around the house, so they get their name from the phrase “kitchen sink.” These cookies were designed with the intention of squeezing a number of different tastes and textures into a single mouthful. These cookies are flawless in every way due to the fact that each morsel features a diverse assortment of flavors and textures.

Not only are these cookies delicious, but they also make an excellent edible gift and freeze very well. They are adaptable to a wide range of components and can be quickly prepared with anything that is lying around the house. It is highly recommended that you bake these cookies. They are a lot of fun to make, and they are an excellent method for putting unused ingredients to good use.


  • Avoid making a cookie that is too salty by using unsalted butter instead of salted butter when baking cookies. It is important to make sure that the butter has been allowed to come to room temperature and that it is soft enough that a finger can be pressed into it and still leave a dent. Sugars are useless in competitions held when the temperature is low.
  • Sugar, specifically both brown sugar and white sugar is required for the preparation of this dish. Use brown sugar in cookie baking for a chewy, soft texture and a flavor that is deliciously caramelized, and use granulated sugar for more structure. Brown sugar can be found in most grocery stores. The brown sugar ought to have a silky and creamy consistency.
  • Flour: If you ask me, the only kind of flour you should use is whole wheat. Make sure to use all-purpose flour if you plan on baking these cookies.
  • It is impossible to make cookies that are chewy and airy without using fresh baking soda.
  • Because they contain potato chips, chopped pretzels, semisweet chocolate chips, and toffee bits in addition to chopped pretzels, these cookies have the perfect balance of sweet and salty flavors. Please continue to scroll down for additional cookie filling suggestions.
  • When the cookie dough is ready to go into the oven, I like to top it with a few flakes of sea salt. It has the perfect combination of crunchiness and saltiness!


  • 1 cup unsalted butter softened (227g)
  • ¾ cup packed light brown sugar (165g)
  • ½ cup granulated sugar (100g)
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2¼ cups all-purpose flour (270g)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups semisweet chocolate chips (270g)
  • 1 cup crushed potato chips (45g)
  • ½ cup chopped pretzels (25g)
  • ½ cup toffee bits (120g)
  • flakey sea salt


  • Calories: 208kcal 
  • Carbohydrates: 24g 
  • Protein: 2g 
  • Fat: 12g 
  • Saturated Fat: 6g 
  • Polyunsaturated Fat: 1g 
  • Monounsaturated Fat: 3g 
  • Trans Fat: 0.3g 
  • Cholesterol: 31mg 
  • Sodium: 314mg 
  • Potassium: 107mg 
  • Fiber: 1g 
  • Sugar: 14g 
  • Vitamin A: 241IU 
  • Vitamin C: 1mg 
  • Calcium: 17mg 
  • Iron: 1mg


  1. The mixture of butter, sugar, and vanilla extract that results from using a stand mixer equipped with a paddle attachment to mix the ingredients at a medium speed is airy and light. The eggs should be beaten in one at a time, starting with the first one. Make sure the previous ingredient is completely incorporated into the mixture before adding the next.

2. In a large mixing bowl, mix together the dry ingredients of baking soda, salt, and flour. Combine the ingredients by beating them together at a slow speed.

3. To make things more interesting, I added some chocolate chips.

4. The fourth step is to mix in some chips, pretzels, and chunks of toffee.

5. Stirring the component by hand is the best way to ensure that it is thoroughly combined.

6. Sixth, using a scoop that holds 2 tablespoons of cookie dough each, cut the cookie dough into 24 equal pieces and space them 2 inches apart on the baking sheets that have been prepared. After you have rolled the dough into balls, sprinkle the tops of the cookies with flaky salt, and then bake the cookies for about 12 minutes, or until the edges are golden. After letting it cool for a few minutes on the pan itself, move it to a wire rack to finish the process of cooling.


  • Butter and eggs are easier to combine when they are at room temperature. Put your eggs in a bowl of warm water for a few minutes if they’re cold. If you forget to take them out of the fridge before you eat them, doing so will quickly bring them to room temperature.
  • I suggest getting a cookie scoop with a trigger. Using a cookie scoop will make your kitchen sink cookies all the same size, guaranteeing an even bake. Invest in it if you frequently make cookies.
  • Make sure you use the right amount of flour so your cookies aren’t dense and dry. The number one mistake bakers make is adding extra flour to the batter. Using a digital kitchen scale is the simplest method of measurement. If you don’t have a flour sifter, you can use a spoon to fluff the flour, then sprinkle it into a measuring cup and level it off with a knife. Don’t overstuff the measuring cup with flour.
  • Don’t forget to use parchment paper to line your baking sheets. The cookies bake more uniformly and don’t spread as much thanks to the parchment paper. It also helps keep the cookies from getting too dark at the bottom.
  • Some of the mix-ins can be set aside and pressed into the tops of the cookies either before or after baking for a more attractive presentation.
  • It’s okay if the cookies look underdone when you first remove them from the oven. Leave them on the baking sheet to harden. After cooling, they will be hard if baked to perfection.
  • Chips with more thickness and crunch, like Ruffles Original potato chips, are the best choice. Cookies with thinner chips tend to crumble more.
  • Avoid reducing the potato chips to crumbs by crushing them. You need there to be some texture left.


My question is where should I keep the cookies?

Once the cookies have cooled completely, store them in an airtight container for up to a week at room temperature.

Where can I find instructions on how to freeze the cookies?

The cookies should be placed in a freezer-safe bag or container once they have cooled to room temperature. Store for up to two months in the freezer; to eat, simply let them thaw at room temperature.

In other words, can I freeze uncooked cookie dough?

Sure, you can! Roll the cookie dough into balls and place them in a single layer on a baking sheet. Quickly freeze the dough balls, then place them in freezer-safe plastic bags. The cookie dough balls can be frozen for later use, and then baked at a higher temperature for an additional minute or two.

To the cookie dough, what else can I add?

The cookie dough can be customized in countless ways. You can customize your treats by mixing in your favorite toppings like chocolate chips, dried fruit, M&Ms, shredded coconut, marshmallows, butterscotch chips, and sprinkles. Just stick to the specified 3 and 1/2 cups of toppings.

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